Baked Eggplant w/ Mushroom Tomato Sauce
Source of Recipe
Cooking Light, Nov 2000
Recipe Introduction
original recipe called for 1/2 cups mozzarella cheese part skim milk and 1/4 cups Parmesan cheese in between the layers, but I think it would be good even without the cheese, so decided to post it.. have not tried it...
List of Ingredients
1 eggplant peeled and sliced- into 1/4 inch slices (about 1 1/4 lbs)
Cooking spray
1 cups onion chopped
1/2 tsp Italian seasoning
2 cloves garlic minced
8 oz mushrooms sliced
1/4 tsp black pepper
8 oz tomato sauce (no salt)Recipe
Arrange eggplant slices on a baking sheet coated with cooking spray; broil 3 minutes on each side or until lightly browned. Heat a large nonstick skillet coated with cooking spray [I used olive oil spray] over medium heat; add onions and garlic. Saute for a few minutes and then add mushrooms. Saute for a few minutes more until vegetables are tender. Stir in Italian seasoning.
Spread half of mushroom mixture in bottom of 1 1/2 quart round baking dish coated with cooking spray. Arrange half of eggplant slices over mushrooms; sprinkle with 1/8 tsp pepper. Top with 1/2 cup tomato sauce. Repeat layers. Cover and bake at 375ºF for 1 hour. Let stand 10 minutes.
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